Melt butter in a saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over
medium heat, whisking constantly, until mixture is thickened and bubbly.
Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking
until cheeses are melted and sauce is smooth.

Layer your lasagna: begin with tomato/spinach mixture, then cheese
sauce, then pasta. End with cheese sauce. Top with crumbled feta. Bake
in middle rack of oven for 20-25 minutes or until pasta is not firm
inside. Let stand for 10 minutes. Serve with a green salad. Enjoy!

I owned and operated an art studio for children, paper scissors oranges in Darien, Connecticut for a decade. I keep my eyes wide open for inspiration....I am happy to share what I love, do and find here.